Dutch Beef Croquettes Savory (Print)

Crispy golden croquettes filled with creamy, seasoned beef ragout for a satisfying snack or appetizer.

# Components:

→ Beef Filling

01 - 8.8 oz stewing beef (e.g., chuck), cut into small cubes
02 - 2 cups beef broth
03 - 1 bay leaf
04 - 1 small onion, finely chopped
05 - 1 tbsp unsalted butter
06 - Salt and pepper, to taste

→ Roux & Creamed Filling

07 - 3 tbsp unsalted butter
08 - 3 tbsp all-purpose flour
09 - 2/3 cup whole milk
10 - 1 tbsp fresh parsley, chopped (optional)
11 - 1/2 tsp ground nutmeg

→ Coating

12 - 2 large eggs
13 - 3/4 cup all-purpose flour
14 - 1 1/3 cup fine dry breadcrumbs (preferably Panko or Dutch paneermeel)

→ For Frying

15 - Neutral oil (e.g., sunflower or canola), for deep-frying

# Directions:

01 - Combine stewing beef, beef broth, bay leaf, and a pinch of salt in a saucepan. Bring to a boil, then reduce heat and simmer gently for about 1 hour until the beef is very tender. Remove beef and shred finely; discard bay leaf. Reserve 3/4 cup of the cooking liquid.
02 - Melt 1 tablespoon butter in a skillet and sauté the chopped onion for about 3 minutes until soft and translucent. Add the shredded beef, season with pepper and salt if needed, and stir to combine.
03 - In a clean saucepan, melt 3 tablespoons butter over low heat. Stir in 3 tablespoons flour and cook for 2 minutes, stirring constantly. Gradually whisk in the reserved beef broth and milk until the mixture is smooth and thickened.
04 - Incorporate the beef and onion mixture into the roux along with ground nutmeg and parsley if using. Stir thoroughly to form a thick, creamy ragout. Adjust seasoning to taste. Spread filling in a shallow dish, cover, and refrigerate for at least 1 hour until firm.
05 - Divide the chilled filling and shape it into 10 cylinder-shaped croquettes, approximately 3 inches long each.
06 - Arrange three shallow bowls with flour, beaten eggs, and dry breadcrumbs respectively. Roll each croquette in flour, dip in beaten eggs, then coat thoroughly with breadcrumbs. For extra crispiness, repeat the egg and breadcrumb coating.
07 - Heat oil in a deep fryer or heavy pot to 350°F (180°C). Fry the croquettes in batches for 3 to 4 minutes until golden brown. Drain on paper towels.
08 - Serve hot, ideally accompanied by mustard for dipping.

# Expert Advice:

01 -
  • That satisfying crunch followed by creamy filling is absolutely addictive and feels fancier than it actually is.
  • They're the ultimate make-ahead appetizer—you can prep and freeze them days in advance, then fry straight from the freezer.
  • Everyone at the table will be reaching for more, especially when you serve them with cold beer and tangy mustard.
02 -
  • The filling must be completely cold and firm before you shape it, otherwise your cylinders will collapse and leak into the oil—I learned this the hard way during my first batch.
  • Double-coating the breadcrumbs genuinely makes a difference; it's the difference between a soft crust and one that shatters satisfyingly between your teeth.
  • Oil temperature is non-negotiable—use a thermometer and check it frequently as you fry, because the temperature drops each time you add a cold croquette to the pot.
03 -
  • Keep your hands cold while shaping croquettes—briefly dip them in ice water before starting if the filling seems sticky.
  • The nutmeg is your secret weapon; it's what distinguishes Dutch ragout from any other beef filling, so taste carefully and don't shortchange it.
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